Italian Cherry Bread Pudding

star rating (3) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 servings

Recipe photo

This brightly flavored bread pudding features cherries and vanilla, two flavors that play off one another beautifully.

Italian Cherry Bread Pudding

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 servings
Published: 01/01/2010

Ingredients

  • ½ cup dried cherries
  • 2 tablespoons Grand Marnier (or orange juice)
  • 6 cups cubed brioche or other white bread, tough crusts removed
  • 1 1/2 cups milk
  • ½ cup cream or half and half
  • 5 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Fiori di Sicilia, optional
  • 1/4 teaspoon salt
  • nutmeg to grate over the top, optional

Directions

1) Combine the cherries and Grand Marnier or orange juice in a microwave-safe cup. Heat in the microwave till very hot, then set aside for the fruit to soften, about an hour or so.

2) Butter a 2-quart baking dish. Spread the bread cubes in the dish.

3) Whisk together the milk, cream, eggs, sugar, flavorings, and salt.

4) Sprinkle the cherries over the bread cubes.

5) Pour the milk mixture over the bread and cherries, pressing the bread down into the milk.

6) Let set for an hour or so, at room temperature, or overnight in the refrigerator, covered. Just before baking, preheat the oven to 350°F.

7) Bake the pudding for 45 to 55 minutes, uncovered, until the top is browned and the middle springs back when lightly pressed. Remove form the oven, and grate fresh nutmeg

Yield: about 8 to 10 servings.

Reviews

1
  • star rating 01/18/2015
  • Teaandtoast from KAF Community
  • First-rate, wall-to-wall delicious and a cinch to make! My base of five day old Brioche from the KAF recipe worked beautifully. I soaked my dried cherries in rum instead of Grand Marnier and the flavor was lovely, very similar to creme caramel for the finished dessert. Next time I make this, I will distribute the cherries throughout the brioche cubes instead of leaving them on top. I might also bake individual portions, and reserve some of the cream to pour on top when serving. A beautiful dessert, lovely in every way!
  • star rating 09/22/2009
  • P.J. B from Holley, N.Y.
  • This recipe is fantastic! I used leftover whole wheat pitas that I had in the freezer instead of brioche, and it was a very good substitution. I also doubled the amt of fiore di sicilia (1/4 tsp) and the result was delightful. This is a true keeper!
  • star rating 09/20/2009
  • GM from Bradenton, FL
  • Very moist and flavorful, very easy to make. The whole famly will definately enjoy this dessert. This is one that I will make again.
1
bakershotline

Related recipes